I’m home again. The past two weeks were spent in the middle of nowhere with no internet or phone connection, but now I’m back. Unfortunately the general theme of the coming two weeks is me trying to meet my deadline, so this will be a short post. Looking at my website, I realise a lot of my dishes feature tomatoes. What can I say, I just love them. This raw tomato sauce is both quick and refreshing. Choose whatever pasta you like, make sure you use ripe tomatoes, then top off with delicious buffalo mozzarella, a drizzle of olive oil and a sprinkle of sea salt. And oh yeah, maybe wear an apron, or a large bib.
Ingredients (for 2):
400 g ripe vine tomatoes, chopped
1/2 dried bird’s eye chili
1 small garlic clove
zest of 1/2 unwaxed lemon
squeeze of lemon juice
small handful of fresh basil leaves
to serve: 2 balls of buffalo mozzarella
extra virgin olive oil
coarse sea salt
- Blend 3/4 of your tomatoes with the lemon juice, zest, garlic, chili, salt and black pepper.
- Add the remaining tomato cubes, and roughly chopped basil.
- Ladle on top of pasta, top off with mozzarella, olive oil and sea salt.